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Saturday, April 23, 2011

Weekend Cooking: Brunch

I was contemplated doing something Easter-ish for Weekend Cooking this week but in the end decided not to. Easter is kind of a strange holiday for me. I grew up in a religious household and was very involved in church activities so understand all the religious significance. Every Easter when I was a teenager I used to go away on church camps and there would be lots of discussion and celebrations etc. These days though, I really don't consider myself to be Christian, and so the fact that we have these four days off is something of an anti climax. Actually, this year we have five days off, and then I am taking Wednesday off as well so it is a six day weekend. I am not complaining about having time off at Easter, I just often feel at something off a loose end for it, especially this year as the boy has been away for a week, and only comes home tomorrow and my sister and her family have gone camping so there is no big family lunch like we normally have.

So instead of something Easter-ish I thought I might post a brunch recipe, because I did go out for brunch (actually turned out to be lunch by the time everyone got there) with friends this morning.

As much as I love a big breakfast of bacon, eggs, mushrooms, toast etc, I do also really like the idea of something that still feels like a breakfast but is just that little bit different. I was flicking through the free recipe magazine that you get from the supermarket, and saw this and immediately wanted to try it so this recipe has been added to the recipes-I-want-to-try-once-my-oven-is-fixed file.

1 Preheat oven to 180°C. Heat oil in a heavy-based frying pan over medium heat. Add chorizo, potato and onion. Stir until combined. Cook for 8 minutes or until vegetables are just tender. Add cumin, coriander and paprika. Stir and cook for 1 minute. Pour tomatoes over mixture and bring to the boil.

2 Roughly chop half the coriander and stir into tomato mixture. Form 4 indentations in tomato mixture with the back of a spoon. Crack an egg into each indent. Cover pan with a tight fitting lid or foil. Place in oven for 15 minutes. Remove cover and cook for 5 minutes or until egg white is just cooked. Season with salt and pepper. Sprinkle with remaining coriander leaves. Serve.

Serves 4

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

Oh this does sound good, and the addition of the Spanish sausage sounds like it would be excellent. We very rarely eat brunch, but it seems like this might make a great meal at another time as well. Thanks for sharing this with us. I bet my husband would love it!

Great recipe. This is going on my try-right-now list. We have eight free range chickens and they are laying like crazy right now. I need ways to use them. I'm fairly new to chorizo so this gives me a reason to use it.

That looks delicious! One of my favorite breakfasts/dinners is a tomato/white bean stew topped with a poached egg. This looks really similar except there is sausage too! How could this possibly be wrong?

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My adventures through time and place, all without leaving the pages of my book. Reading is what I do to relax and escape, and talking about reading is my favourite hobby. You might find me immersed in historical fiction or romance, young adult, a mystery or a fantasy, but you can be sure that whereever I am, I will have a book with me!

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